A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.
Ingreadient
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7 ounces elbow macaroni
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¼ cup butter
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3 tablespoons all-purpose flour
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2 cups milk
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1 (8 ounce) package cream cheese
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4 slices canned jalapeno peppers, chopped
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2 teaspoons Dijon mustard
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½ teaspoon ground black pepper
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salt to taste
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3 dashes hot sauce, or to taste
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2 cups shredded Cheddar cheese
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1 cup dry bread crumbs
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2 tablespoons butter
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2 tablespoons chopped fresh parsley
Direction
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
- Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
